1 cucumber, peeled and seeds removed, finely diced
2 plum tomatoes, seeded, finely diced
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoon chopped parsley
Freshly ground black pepper
Brush flatbreads with lemon juice and sprinkle with dried oregano and salt. Cut into chip shapes and bake in a preheated 375°F for 5-7 minutes, until light brown and crisp. Let cool completely (they will continue to crisp as they cool).
Spoon hummus into a bowl and top with Israeli salad. Devour immediately.
for the Israeli Salad
Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper.